Name: Coconut Curry Shrimp with Cauliflower Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium head of cauliflower (about 4 cups grated); 1 tablespoon coconut oil, divided; 1 pound large shrimp, peeled and deveined; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon red curry paste (ensure paleo-friendly); 1 can (14 oz) full-fat coconut milk; 1 red bell pepper, thinly sliced; 1 medium carrot, julienned; 1 tablespoon fish sauce (optional, check paleo compliance); 1 teaspoon turmeric powder; ½ teaspoon ground cumin; Salt, to taste; Freshly ground black pepper, to taste; 1 Juice of lime; ¼ cup fresh cilantro leaves, chopped, for garnish; 1 small fresh red chili, thinly sliced (optional, for heat)

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